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Ingredients
- ◾2 lb of Certified Angus Beef boneless sirloin or top blade steaks
- ◾1 1/2 tsp crushed fennel seed
- ◾2 tsp oregano
- ◾1 tsp paprika
- ◾1 tsp black pepper
- ◾1 tsp salt
- ◾1/2 tsp ground red pepper
- ◾1 lb fettuccine
- ◾2 Tbsp butter
- ◾3 - 4 garlic cloves, minced
- ◾1/4 cup red onion, finely chopped
- ◾1/2 cup Parmesan cheese, shaved
Details
Adapted from grillpro.com
Preparation
Step 1
Preheat the grill on HIGH, and brush grids with oil to prevent sticking.
Combine fennel seed, oregano, paprika, black pepper, salt and red pepper in a small dish to create a herb rub. Rub lightly over surface of both sides of steak.
Place the steak on hot grids and reduce heat to MEDIUM. Grill approximately 5 minutes per side for medium. Allow steak to rest for 5 minutes before carving.
Cut across grain into thin slices. Meanwhile, prepare fettuccine by cooking in large pot of boiling water for approximately 9 minutes, until desired doneness.
Melt butter in a large skillet, add garlic and red onion and cook 3 - 5 minutes, until tender. Remove from heat.
Add drained pasta and Parmesan cheese and toss. Top with strips and serve.
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